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Methi Mathri

Crispy fried mathri eaten with pickles.

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Methi Mathri
Main IngredientsRefined Flour, Kasoori Methi
CuisineIndian
CourseSnacks and Starters
Prep Time11-15 minutes
Cook time6-10 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients list for Methi Mathri

  • 2 cups Refined Flour
  • 1 tablespoon Kasoori Methi
  • to taste Salt
  • 1/2 teaspoon Carom seeds (ajwain)
  • 5 tablespo to deep fry Olive oil

Method

  1. Take flour in a bowl, add salt, carom seeds, kasoori methi and mix well. Add five tablespoons of olive oil and mix well. Add sufficient cold water and knead into a hard dough. Cover and rest the dough for fifteen minutes.
  2. Divide into twenty-four equal balls and flatten them slightly. Roll them out thinly into small puris (flat roundels) and fold in half and then fold again to make a triangle. Stick a clove at one corner making it appear like a paan (mouth freshner made wit
  3. Heat sufficient oil in a kadai (wok). Slide in the mathris and deep-fry on medium heat till golden and crisp. You can also make them in round shape.
  4. Lightly prick them with a fork so that the mathris do not rise like puris (fried Indian bread). Drain and place on an absorbent paper. Cool completely.
  5. Store in airtight tins.

Nutrition Info

Calories1521
Carbohydrates177.7
Protein26.6
Fat78.2
Other FiberNaicin- 5.8mg
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